Lentils and Rice

Looking for a tasty way to jazz up your rice? Lentils and rice is dead-easy, and delivers big flavor despite its basic ingredients.

A running theme in much of my cooking content is getting high-value results from simple, low-cost ingredients. Well, when it comes to finding a meal that satisfies those criteria, lentils and rice might the be at the top of the list!

Lentils, rice, onions, salt, and cumin. So simple - yet so tasty when done right!

People have been eating lentils and rice since ancient times because it is healthy, nutritious, and delicious. The lentils (legumes) provide protein and the rice (grains) provide energy. It is a complete meal on it's own, but it also goes great with a range of meals, regardless of whether you are going totally vegan with falafels - or totally carnivore with grilled lamb. There are many variations - so by all means experiment with other recipes - but here's how I make it:

Ingredients:

• 1 cup rice¹

• 1/2 cup dried whole dried brown lentils²

• 1 onion

• 1 tsp salt

• 2 tsp cumin seeds

• 1 1/2 tbsp oil³

• 2 cups water⁴

1. Put the lentils in a pot with about 2 cups of water, bring to a boil, then let it simmer for 10 minutes.

2. While the lentils are cooking, slice an onion into long, thin slices.

3. Get a fry pan heating up with the oil on medium heat or slightly higher than medium heat. Put a couple of the cumin seeds in the oil - once they start to sizzle the pan is ready. Add the onions and the cumin. Sautee the onions, moving them around occasionally to prevent burning - until they are well-browned. This will probably take 5 to 10 minutes.

   

   Browning the onions is key!

4. Strain the lentils and dump the water is was boiled in. Shake off as much of the water as you can - then add them to the fry pan and move them around in the pan for a few minutes.

5. Add the salt, rice and the 2 cups of water; adjust heat to maximum; bring to a boil; then reduce heat to simmer (about 1/4 heat); cover, and let simmer for 12 minutes.

6. Turn off the heat and leave it covered, on the burner, for at least 15 minutes.

7. Before serving, remove the lid and fluff it all up with a fork.

Why this works:

The key to this recipe is the browning of the onions and the toasting of the cumin. If you happen to burn the onions a little bit - don’t worry about it, just reduce the sautéing temperature, move them around, and continue - a little charring is totally fine - and may even be better, depending on your taste. These important steps create complex flavor compounds that become infused into the rice, along with the distinct flavor of the lentils.

Proper moisture levels matter, too. If there is too much water the result is a mushy mess. Too little water and the rice does not cook properly. When the moisture levels are just right, the texture is perfect. I say this because all rice is different - so if you follow my recipe to the letter and the result is soggy - cut the water back 1/8 of a cup the next time and see what happens, or vice versa if the rice is undercooked.

This dish is very easy to make after you’ve done it a couple times, and it goes with so many things. For me - paired with a little hummus, grape leaves, olives, salad, and some grilled meat with rosemary - I am instantly transported back in time, and I am eating the food of ancient kings. Give it a try and tell me what you think!

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Here’s how to make it:

1. I prefer basmati, but long-grain or or brown rice, or other options work fine too.

2. The ones I buy say “masoor sabut” on the package. You can also used canned lentils - I’d say about 1/2 can is about right for this recipe. Be sure to drain and rinse the canned lentils!

3. A little less oil is ok if you are trying to cut back on the calories. A little more is also fine. I prefer olive oil, but regular vegetable oil works as well.

4. This is the right amount of water for basmati or long grain white rice. With other types of rice, a little experimentation may be necessary to get it right.